・Aburi Hida Beef Sushi (Torch It Yourself!)
・Hida Beef Hoba Miso Steak on a Traditional Clay Stove
・Traditional Hoba Sushi: The Heritage "Lunch Box"
・Artisan Fruit Daifuku with Egoma Anko (Sweet Rice Cake)
Rice is a staple food in Japan. In all most every family, there is a rice cooker. There is variety of Japanese rice brands such as Koshihikari and Hitomebore.
The Magic of Hoba (Japanese Magnolia Leaves)
In Takayama’s traditional food culture, the Japanese magnolia leaf (Hoba) plays a starring role. Depending on the season and dish, we use two different styles of this natural wonder:
Dried Leaves (For Grilling): Thick and durable, these naturally seasoned leaves are used over the Hida Konro clay stove. They release an incredible, earthy aroma as the local miso sizzles on top.
Fresh Green Leaves (For Wrapping): Vibrant and fragrant, these beautiful green leaves have natural antibacterial qualities. Historically, they were used to wrap and preserve food—the ultimate traditional, eco-friendly "lunch box."
1. Aburi Hida Beef Sushi (Torch It Yourself!)
Master the art of Wagyu nigiri. After hand-pressing the vinegared rice, take the blowtorch into your own hands to gently sear premium Hida Beef. Watch the beautiful marbling melt instantly and catch the heavenly aroma of freshly torched "Aburi" Wagyu. It’s the ultimate
photo-op and an unforgettable bite!
2. Hida Beef Hoba Miso Steak on a Traditional Clay Stove
Grill succulent, melt-in-your-mouth Hida Beef and seasonal vegetables on a large, dried magnolia leaf, resting atop a traditional Hida Konro clay stove. You will use authentic, flavorful local Miso for this dish. The sound of sizzling miso and the earthy, smoky fragrance of the heated leaf create a true sensory masterpiece.
3. Traditional Hoba Sushi: The Heritage "Lunch Box"
Discover Takayama’s food history by wrapping vinegared rice and colorful toppings in vibrant magnolia leaves. This beautiful experience showcases the ancestral wisdom of utilizing nature's design. (Note: Fresh green leaves are featured in summer; high-quality seasonal dried leaves or natural alternatives are used in other seasons.)
4. Artisan Fruit Daifuku with Egoma Anko (Sweet Rice Cake)
Craft your own seasonal fruit Daifuku using soft, pillowy mochi and sweet red bean paste (Anko). First, experience the therapeutic rhythm of using a Suribachi (Japanese mortar and pestle) to grind roasted Egoma (wild perilla seeds) into a rich, nutty paste. Wrapping the fresh fruit into the mochi is as fun as it is delicious!
Kaori
Hello! I live in Hida Takayama, and I’m truly amazed at the growing number of international visitors coming here. I’m so happy you've traveled all the way to visit such a small town!
Hida Takayama has so much to offer, including the famous “Takayama Festival,” held every April to welcome spring and every October to celebrate the harvest season. You can also visit Shirakawa-go, a UNESCO World Heritage site, stroll through Takayama’s historic old town that feels like stepping back in time, and enjoy the changing seasons—sakura blossoms in spring and the beautiful reds and yellows of autumn leaves.
Each season has its unique beauty, and I'd love to help make your stay in Hida Takayama even more memorable. Why not join our cooking class? It’s a private lesson, so you’re welcome to bring your little ones along!
The closest station
Takayama station
How to get to the station?
From Takayama station: 10mins
Exact location provided after booking.
It costs 15000 per person.
Yes, Taste Takayama: Sizzle Hida Beef Steak & Torch Your Own Wagyu Sushi! has a vegetarian option.
Duration of this cooking class is 2 hours.
Up to 6 people can join Kaori 's cooking class.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
